Moroccan-spiced chicken with veggie couscous and hummus

Method

1. Bring a kettle to the boil.
2. In a heatproof bowl, combine boiling water, couscous, and a pinch of salt. Stir, cover and leave to swell for 5 minutes. Fluff up grains with a fork. Drain corn and set aside.
3. Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Season with salt and pepper and coat in Moroccan seasoning.
4. Heat oil in a fry pan on medium-high heat. Cook chicken for 3–5 minutes each side (depending on thickness), or until cooked through. Set aside to rest, covered, before thinly slicing.
5. Combine ingredients for the honey mustard dressing in a small bowl.
6. Add corn and couscous to a bowl with honey mustard dressing, beetroot, and spinach, toss to combine. Season to taste with salt and pepper.
7. Spread hummus on plates and top with veggie couscous and chicken. Garnish with mint leaves.

Tip

If you’re short on time you can use a store-bought honey mustard dressing or similar.